roasted chicken over autumn kale salad with golden raisin chutney

This recipe is hearty and full of fall flavors including squash, cinnamon, and golden raisins. The dish is composed of simple ingredients, but does require some time and stovetop management, as there are several components that must be prepared simultaneously. Enjoy this warm salad with a bright Pinot Gris or Pinot Noir.

 

  • Boneless skinless chicken breasts (2 whole, similar sizes and thickness)

  • Butternut squash (skin removed, chopped into bite-sized squares)

  • Olive oil (5 tablespoons total; 1 tablespoon each for seasoning chicken and squash; reserve 3 tablespoons for salad dressing)

  • Salt and ground black pepper, to season

  • Ground cinnamon (1/2 teaspoon)

  • Farro (2 cups uncooked)

  • Chicken broth (4 cups)

  • Fresh kale (1 large bunch)

  • Crumbled goat cheese (1 cup)

  • Dijon mustard (2 teaspoons)

  • Maple syrup (2 teaspoons)

  • Apple cider vinegar (2 teaspoons for dressing plus 1 cup for chutney)

  • Salt (1/2 teaspoon)

  • Golden raisins (2 cups)

  • White sugar (1 cup)

  • Honey (2 tablespoons)

 

  1. Preheat oven to 350 degrees.

  2. Unwrap chicken breasts and place on baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper on both sides.

  3. Bake chicken breasts in oven for 20 minutes, flipping at 10 minutes. At 20 minutes, you can slice into the middle of one breast to check for doneness (there should be no pink flesh). If still undercooked, place back in oven until done.

  4. Once chicken is cooked, remove from oven and place on cutting board to rest and cool. Do not slice right away or juices will run out of the meat.

  5. While chicken is cooking, set butternut squash pieces on a separate baking sheet and sprinkle with 1 tablespoon of olive oil, additional salt, pepper, and cinnamon. Toss until each piece is coated.

  6. Bake squash alongside the chicken breasts at 350 degrees for 20 minutes or until each piece is slightly brown and tender. Once squash is cooked through, remove and set aside to cool.

  7. In medium pot, heat chicken broth and farro until simmering; reduce heat to low and cook for 25-30 minutes or until farro is chewy and al dente in texture. Drain off extra liquid and set aside.

  8. While items are baking and farro is cooking, prepare the chutney. Combine 1 cup cider vinegar, golden raisins, sugar and honey in a small saucepan on the stovetop. Heat until simmering, then reduce heat to low and cook for 20 minutes until thick. Taste and add additional sugar if vinegar is too overpowering. Remove from heat and set aside to cool.

  9. Prepare kale for salad. To trim and slice the kale, take each kale leaf and lay upside down on cutting board (dark green side face-down). Run a knife along each side of the spine, discarding fibrous center stem. 

  10. Once stems have been removed from all leaves, stack 5-8 kale leaves on top of each other and roll to make log. Take knife and slice each log of leaves into thin strips; this should create ribbons of kale that can be set into a large salad bowl. Repeat as needed based on amount of kale.

  11. Sprinkle kale with salt and massage kale with your hands in the salad bowl until it becomes more soft and fragrant (about 1 minute). The color will also darken as you break down the fibers in the leaves. Set aside.

  12. Combine squash and farro with kale in the same large bowl. Add goat cheese crumbles.

  13. In separate small bowl, mix mustard, maple syrup, cider vinegar, and salt. Whisk remaining 3 tablespoons of olive oil into bowl until dressing is emulsified. Add dressing to large salad bowl. 

  14. Toss all items in salad bowl until evenly coated. 

  15. Serve warm salad on plate, topped with sliced chicken breast and chutney.